Peel the parsnips and chop into thick slices. Use a high-speed blender to blitz until a bit larger than a cooked grain of rice – do this in 2-3 batches so that the appliance is able to chop consistently.

Heat a generous spoonful of oil or ghee over a medium heat in a sauté pan. Add the onion or leek and ⅔ of the garlic, sauté gently for 5 minutes until the onion is translucent. Add the parsnip rice. Cook for 4 minutes, moving frequently. Add the stock and thyme. Cook for a further 12 minutes or so, stirring often, until cooked but not mushy.

Meanwhile, heat a generous spoonful of oil in another sauté pan over a medium or high heat. Add the mushrooms and remaining garlic. Sauté for 5 minutes until tender.

Add the mushrooms to the parsnip risotto along with the cream. Cook and stir for 2 minutes. If a looser consistency is preferred, more stock or boiling water can be added ¼ cup at a time. Season generously with salt and cracked black pepper. Serve immediately.

Leftovers will last two days in the fridge. Additional liquid may need to be added when reheating.